| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
* mexican, Candies |
1 |
servings |
INGREDIENTS
| 3 |
|
Ears corn; (about 2 cups |
|
|
; kernels), husked |
| 3 |
|
Ripe-firm avocado; (peeled and |
|
|
; pitted), |
|
|
; diced large |
| 1 |
|
Red onion; diced small |
| 1 |
|
Red bell pepper; diced small |
| 1/3 |
c |
Virgin olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Garlic; minced |
| 4 |
|
Shots Tabasco sauce; (up to 8 shots) |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Chile powder |
| 1/4 |
c |
Fresh oregano; chopped |
| 1/2 |
c |
Lime juice; (about 4 limes) |
|
|
Salt and freshly cracked pepper; to taste |
INSTRUCTIONS
Blanch the corn in boiling water for 3 minutes, drain and cool under
cold water. Cut the kernels off the cob and mix together with all the
remaining ingredients in a medium-sized bowl.
This Salsa will keep, covered and refrigerated, about 2-3 days.
NOTES : This is great with shrimp or other seafood.
Recipe by: Chris Schlesinger and John Willoughby
Converted by MM_Buster v2.0l.
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